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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (326g) Recipe makes 6 servings The following items or measurements are not included below: 3/4 cup dried black mushrooms pancit noodles |
||
| Calories 350 | ||
| Calories from Fat 195 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.7g | 33% | |
| Saturated Fat 6.2g | 31% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 126mg | 42% | |
| Sodium 730mg | 30% | |
| Potassium 653mg | 18% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 3.0g | ||
| Protein 29.3g | 58% | |
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Pancit Canton
By: 1Steve
Apr 14, 2002
Traditional Asian Filipino noodle dish With vegetables, chicken, pork and shrimp.
SERVES 6 -8
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 cloves garlic, crushed
- 1 lb pork shoulder, sliced thinly
- 1 chicken breast, deboned and sliced thinly
- 1/2 lb shrimp, peeled
- 2 tablespoons soy sauce
- 2 cups chicken broth
- 1 cup cabbage, shredded
- 1 cup green beans, julienned
- 2 carrots, julienned
- 3/4 cup dried black mushroom or shiitake mushroom (optional)
- 1 (1 lb) package pancit noodles (Chinese wheat noodles)
- 1/2 teaspoon freshly ground black pepper
- patis, to taste (Filipino fish sauce) (optional)
- 4 green onions, sliced
- 1 lemon or kalamansi, cut into wedges
Directions
1
If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.2
Set aside.3
Heat oil over medium-high heat in wok or large skillet.4
Saute garlic and onions until tender.5
Add pork, chicken and shrimp, and cook until browned.6
Add soy sauce, stirring to flavor.7
Add chicken broth and bring to boil.8
Add cabbage, green beans, carrots and mushrooms.9
Cook until vegetables are tender, yet crisp, 5-8 minutes.10
Add noodles, mixing gently to prevent them from breaking.11
Cook until liquid is absorbed and noodles are done, about 10 minutes.12
Remove from heat.13
Season with black pepper and patis.14
Garnish with green onions and lemon wedges.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > Asian > Southeastern > Filipino
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Taste/Mood > Romantic
- Occasion > To Go...
Featured Reviews for This Recipe
From: Nizzy28
On Feb 6, 2009
I followed this recipe exactly the first time I ever made pancit for my Filipino boyfriend and he loved it. This time, followed the recipe but made some variations according to what I had on hand... it may not even be pancit anymore, haha 
But it came out delicious! I used only ground beef, left out the fish sauce and added a tbsp. of curry powder, added a tbsp. of chili paste, sauteed ginger with the garlic, used regular sliced mushrooms, left out the green beans, and topped it off with cilantro. My boyfriend and I loved it Thanks for a great recipe!
From: Monica McMillan
On Aug 15, 2008
Only made a few changes, used bihon noodles with pancit noodles, boneless thighs instead of breasts, and added celery. I also did not add the mushrooms. LOVED IT!! Thanks for sharing.
From: canalgirl
On Jun 29, 2005
We have a phillipino nanny and she said that this was pretty authentic. I did, however, add 2 more tbsp of soya sauce and 1 tbsp of fish sauce. In my opinion, the fish sauce is a must - to give the dish the depth of flavour. We will make again. Thanks Steve1
From: Bogey'sMom
On Apr 28, 2002
Definitely a keeper. The entire family loved it. I left out the cabbage and mushrooms to suit my picky eaters, but it was still just terrific. I'll make this often and it's really pretty inexpensive, too.
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